Perfect Pan-fried Chicken W/pan Gravy (mike Reeh)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Shelf life, Shelf3 | 1 | Servings | |
INGREDIENTS
| 8 | Pieces cut-up chicken | |
| Seasoned flour, 1 cup | ||
| flour 1 | ||
| tablespoon paprika | ||
| 1 teaspoon black | ||
| pepper | ||
| 1/4 | c | Butter |
| 2 | T | Seasoned flour, see above |
| 16 | oz | Chicken stock |
INSTRUCTIONS
Heat skillet and add 1/4 cup butter. Mix flour, paprika, black pepper. Dip chicken in seasoned flour and brown chicken on each side and cover pan. Cook chicken over medium heat for about 20 minutes (internal temperature of 160 degrees F). Remove chicken; add 2 tablespoons seasoned flour to pan to make the roux (gravy). Whip chicken stock into pan and pour over chicken. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2985
Calories From Fat: 553
Total Fat: 62.5g
Cholesterol: 135.6mg
Sodium: 3234.6mg
Potassium: 1912.6mg
Carbohydrates: 497.5g
Fiber: 17.5g
Sugar: 11.4g
Protein: 93.7g